The world production of catfish (freshwater fish of the order Siluriformes) reached in 2022 the second place among farmed freshwater fish (more than 6.6 million tonnes) just after carp. Catfish is considered a staple food in many Asian and African countries, and its popularity has been steadily growing in Europe and North America. Common catfish products include whole-dressed fish, standard and shank fillets, fillet strips, and nuggets.
Preservation and processing of catfish require experience in the evaluation of raw material quality, particularly in detecting off-flavours like geosmin and 2-methylisoborneol, which are secondary metabolites produced by certain bacteria and algae present in fishponds. Traditional methods like pickling, drying, and smoking can significantly enhance the quality, safety, and sensory attributes of the final products.
This study aims to optimize a smoked prototype using the African catfish Clarias gariepinus, and to assess the impact of different salting formulations with a curing/smoking process on quality, safety, and stability. Four formulations were tested (various levels of salt, sodium lactate, and sugar) and three independent trials were carried out to identify the optimal formulation for producing a nutritious, healthy, and stable product from a physical, microbiological, and sensory point of view.
The results revealed safety across all products with no detectable levels of Enterobacteriaceae or Listeria spp., and acceptable sensory properties with no significant differences among formulations. A second phase of the study is now underway, intending to assess the shelf life related to each formulation to determine the most suitable option. These results provide valuable insights for the freshwater fish aquaculture industry, promoting the development of high-quality smoked catfish products.
This work aligns with UNs priorities and demonstrates how innovation addresses real-world challenges in the agri-food sector, fostering competitiveness through improved seafood quality and safety.
Acknowledgment: This work was supported by project “INNOECOFOOD”, under the EU Horizon 2024 Research and Innovation program, grant agreement No.101136739, and the UKRI grant No. 10110792. We gratefully acknowledge FCT’s support through the Programme Portugal2020 for CIIMAR (UIDB/Multi/04423/2021 and UIDB/Multi/04423/2022) and for the projects UIDB/00276/2020 (CIISA) and LA/P/0059/2020 (AL4AnimalS). Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union. Neither the European Union nor the UKRI can be held responsible for them.